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Wednesday, March 16, 2011

Pot O'Gold Cupcakes

Tomorrow is St Patrick's Day and we will have our traditional corned beef, potatoes, and something green - I love cabbage but the rest of the family does not. Somehow bok choy seems a little strange for an Irish dinner, but I just go with the flow.

As much as I love chocolate cupcakes I wanted to make a basic yellow cupcake, so I used a tried and true recipe from Martha Stewart. A good friend of mine brought back a jar of Ladurée Caramel au beurre salé for me when she went to Paris last year, and I have been saving it for a special occasion. I am always torn when I get gifts like this because on the one hand want to use it, but I also want to save it because I can't replace it. I decided that this was a good time to break that seal and enjoy the contents. The caramel is so thick and delicious, so after I made the cupcakes I cut a small portion from the top and filled them with the caramel. A buttercream frosting seemed to be the perfect topping, so I went with it, and added Bailey's® Irish Cream in a caramel flavor as a little something extra. I may have gone a little overboard with the Bailey's®, so I adjusted it in the recipe below.

Well, I think that I may have just found the Pot O'Gold at the end of the rainbow. Happy St. Patrick's Day! And remember, many an opportunity is lost because a man is out looking for four-leaf clovers.

Very cute, and very perfect for St. Patrick's Day. I've seen a lot of Guinness/stout cakes and Bailey's whoopie pies this year, but this is the first "Pot O'Gold" I've seen. Love the caramel + Bailey's flavor combination!